Olive Oil Lemon Drizzle Cake Recipes

LEMON OLIVE OIL CAKE

Steps:

• Preheat the oven to 350F (180C) degrees.
• Grease and flour the bottom and sides of a 9-inch round (23 cm) cake pan. Ensure the cake has sides that are at least 2 inches (5 cm) high. I typically use a springform pan.*
• In a medium bowl whisk together the flour, baking powder, baking soda and salt.
• In a separate large bowl beat the eggs, sugar and lemon zest for about 5 minutes. It should look white in color and be about triple in volume when you're done.
• With the mixer on low speed beat in the oil, vanilla extract and lemon juice.
• Mix in about 1/2 of the flour mixture, followed by about 1/2 of the milk. Repeat the process until everything is mixed in.
• Pour the batter into the prepared pan.
• Bake in the preheated oven on the middle rack for 45-50 minutes, or until an inserted toothpick comes out clean.
• Gently trace around the edges of the cake with a thin, sharp knife. Let the cake cool in the pan for at least 20 minutes. If using a regular cake tin, gently invert the pan and let the cake cool on a wire rack. If using a springform pan, unclamp the outer ring of the pan.
• When the cake is fully cooled, optionally sift 1/2 teaspoon of powdered sugar on top of the cake and/or top with whipped cream and berries.

OLIVE OIL LEMON DRIZZLE CAKE

Steps:

• Heat the oven to 160C. Grease and line a 20cm cake tin
• Whisk together the sugar and eggs until light and fluffy.
• Fold in the juice and zest of the two lemons along with the olive oil and milk.
• Then fold in the flour and baking powder.
• Put the mixture into the tin and bake in the oven for about 50 minutes until a skewer come out of the cake clean.
• Take the cake out of the tin and cool on a wire rack.
• Prepare the drizzle by heating the lemon juice and sugar in a saucepan.
• Prick the top of the all over and pour the drizzle over the top.

OLIVE OIL CAKE

Steps:

• Heat the oven to 375 degrees. Grease a 9-inch round cake pan using extra-virgin olive oil and line the bottom with parchment paper. Oil the parchment and flour the pan, shaking out any excess flour.
• In a large bowl, whisk together the flour, salt, baking powder and baking soda.
• In the bowl of an electric mixer set on high, beat the sugar, eggs and lemon zest until very thick and fluffy, about 5 minutes. With the mixer still running, slowly drizzle in the oil and beat until incorporated, another 2 minutes. Reduce speed to low, and add milk and lemon juice. Gradually add the flour mixture and beat until just combined. Transfer the batter to the prepared pan, smooth the top using an offset spatula and sprinkle the top with about 2 tablespoons sugar.
• Bake the cake until a skewer inserted into the center comes out clean, 40 to 45 minutes. Transfer to a rack to cool for 20 minutes, then run a knife around the edge to release the sides of the cake from the pan. Invert the cake onto a plate and then flip it back over onto the rack to cool completely. Store leftovers in an airtight container at room temperature for up to one week.

LEMON OLIVE OIL CAKE

Steps:

• Preheat oven to 350°. Line a greased 8-in. round baking pan with parchment. In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thickened. Gradually beat in oil. Beat in milk, lemon zest and lemon juice., In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer batter to prepared pan, spreading evenly. Bake until a toothpick inserted near the center comes out clean, 30-35 minutes. Cool in pan 15 minutes before removing to a wire rack; remove parchment. Cool completely. Dust with confectioners' sugar.

LIGHTER LEMON DRIZZLE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4. Lightly oil a 20cm round x 5cm deep cake tin and line the base with baking parchment. For the cake, put the flour, baking powder, ground almonds and polenta in a large mixing bowl. Stir in the lemon zest and sugar, then make a dip in the centre. Beat the eggs in a bowl, then stir in the yogurt. Tip this mixture along with the oil into the dip (see step-by-step number 1), then briefly and gently stir with a large metal spoon so everything is just combined, without overmixing.
• Spoon the mixture into the tin and level the top (step 2). Bake for 40 mins or until a skewer inserted into the centre of the cake comes out clean. Cover loosely with foil for the final 5-10 mins if it starts to brown too quickly.
• While the cake cooks, make the lemon syrup. Tip the caster sugar into a small saucepan with the lemon juice and 75ml water. Heat over a medium heat, stirring occasionally, until the sugar has dissolved. Raise the heat, boil for 4 mins until slightly reduced and syrupy, then remove from the heat.
• Remove the cake from the oven and let it cool briefly in the tin. While it is still warm, turn it out of the tin, peel off the lining paper and sit the cake on a wire rack set over a baking tray or similar. Use a skewer to make lots of small holes all over the top of the cake (step 3). Slowly spoon over half the lemon syrup (step 4) and let it soak in. Spoon over the rest in the same way, brushing the edges and sides of the cake too with the last of the syrup.